Pat the salmon dry and place in the prepared baking dish so that the fillets do not touch one another. Season lightly with salt and place 1 sprig of dill on top of each fillet.

Place the leek and celery slices and bay leaf bits between the salmon fillets; pour wine or vermouth over top. Cover dish tightly.

Roast (or oven poach) the salmon until cooked through, 15 to 20 minutes, depending upon thickness of the fillets. Transfer dish to a wire rack; carefully unwrap the dish and set aside to cool slightly.